Baked Eggs With Creamy Kale And Chard With Garlic Butter Toasts Recipes

SWISS CHARD BAKED EGGS

Steps:

• Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
• Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
• Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
• Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.

BAKED EGGS WITH KALE, BACON AND CORNBREAD CRUMBS

Steps:

• Heat the oven to 350 degrees. Place the cornbread crumbs on a sheet pan and toss gently with the olive oil. Season lightly with salt, and bake in the prepared oven for 10 to 15 minutes, until toasted. Set aside to cool.
• Strip the kale leaves from the stems and roughly chop the leaves, discarding the stems. Place the leaves in a colander and rinse thoroughly (no need to dry).
• Heat a large 12-inch cast-iron or ovenproof stainless-steel skillet over medium. Add the bacon, if using, and cook, tossing occasionally, for 5 to 8 minutes, until browned. Using a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside. Drain all but 2 tablespoons of fat from the pan, add the onions and cook for 4 to 6 minutes, tossing occasionally, until lightly browned and tender. Add the garlic and cook for 30 seconds, being careful not to let the garlic scorch.
• Add a large handful of kale to the pan, along with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. As the kale wilts, begin tossing it with tongs and adding more handfuls until all the kale is added. Add the water and vinegar, and continue to cook for 3 to 4 minutes, tossing often, until the kale is tender. Return the bacon to the pan and toss.
• Use a spoon to create 6 small hollows in the cooked greens. Carefully crack an egg into each, sprinkle each one with salt and pepper and bake for 8 to 10 minutes, until the egg whites are just set. Sprinkle a handful of cornbread crumbs over the greens and eggs, and serve with additional cornbread crumbs on the side.

BAKED EGGS WITH CREAMY KALE AND CHARD WITH GARLIC BUTTER TOASTS

Steps:

• Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Working in batches if necessary, add kale, chard, and spinach to pot and cook for 1 minute. Using a spider or strainer, lift greens from water and transfer to a colander. Immediately run under cold water to stop the cooking. Repeat with remaining greens if necessary. Using your hands, squeeze greens to remove as much excess liquid as possible. Roughly chop greens and set aside. You should have about 10 1/2 ounces (300g) of cooked, squeezed greens.
• In a large skillet, melt 1 tablespoon (15g) butter over medium-high heat until foaming. Add mushrooms and cook, stirring only occasionally, until well browned, about 6 minutes. Season with salt and pepper, then transfer to a plate.
• Add remaining 2 tablespoons (30g) butter to skillet and melt over medium-high heat until foaming. Add leeks and cook, stirring often, until softened but not browned. Stir in minced garlic and cook 30 seconds. Sprinkle flour over leeks and cook, stirring, until raw flour smell has cooked off, about 1 minute. Stir in half and half and milk. Bring to a simmer and cook until sauce thickens, 1 to 2 minutes. Stir in wine, nutmeg, mustard, reserved mushrooms, and reserved greens and return to a simmer. Season with salt and pepper. Remove skillet from heat. If mixture is very thick, add a bit more water or milk to thin slightly (this will depend on how much water you squeezed out of the greens). You should have about 4 cups of creamed greens.
• If baking in the same skillet, sprinkle Gruyère on top of greens. (You can also divide greens into smaller individual skillets or baking dishes.) If using a baking dish, scrape creamy greens into it, smooth into an even layer, and sprinkle Gruyère on top.
• Using a spoon, make egg-sized indentations in greens, one for each egg. Crack an egg into each well and season with salt. Bake until egg whites are just set and yolks are still runny, 10 to 20 minutes. Check eggs frequently to make sure they don't overcook. Remove from oven and sprinkle a pinch of red chili flakes over each egg.
• While toast is still warm, gently rub one side of each slice with remaining clove of garlic. Serve, using toast to scoop up greens and eggs.

CREAMY BAKED EGGS

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

CREAMED KALE

Steps:

• Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

BAKED EGGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
• Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
• Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.